Ching’s Chinese food in Minutes/PEPPER BEEF CHOW MEIN
Ching’s Chinese food in Minutes/PEPPER BEEF CHOW MEIN
http://www.chinghehuang.com/
http://www.mogu.com.tw/
Duration : 0:5:53
Categories: Chinese Cuisine Tags: (蘑菇), ★CHING, Beauty, beef, Boiling, Booday, chinese, Ching's, chow, Cuisine, Drink, Fitness, food, Gary, gordon, He, Health, Hell's, Home, HUANG★BE, in, jamie, Kitchen, lawson, mein, Minutes, nigella, oliver, pepper, Point, pop, rachael, ramsay, ray, recipes, Rhodes, STAR★辣妹, typhoon, WOK, 鉄鍋のジャン
chinese food / Cat’s in the Kettle (parody)
I made this video by getting my pictures off google images. (It was decided in a federal court that this does not infringe upon copyright laws and therefore is legal for me to do.) I got all my base images off google images, although I combined pictures in some cases, for example the garfield+fork picture was 2 pictures i got off google images and combined.
This is my first attempt at one of these so constructive criticism is welcome. If you liked the video, request one for a different song!
Duration : 0:1:45
Categories: Chinese Food Tags: al, cats, chapin, chinese, collage, comedy, cradle, food, funny, harry, in, kettle, parody, photo, picture, spoof, the, weird, yankovic
Chinese Food in Vancouver and Richmond, British Columbia
This is a brief, incomplete look at some of the more interesting choices for “authentic” Chinese food in the general Vancouver, BC area. This was shot over the period of September 2-5, 2010. Restaurants include Vancouver’s Nine Dishes and Shao Lin Noodle Restaurant, Richmond’s Bushuair (Hunan), Xi’an Cuisine, O’Tray Noodles, Chuan Xiang Ge (Sichuan), and the Richmond Public Market, and, in Burnaby’s Crystal Mall, Northern Meixi Fast Food, Wang’s Shanghai Cuisine, Want Want Hot & Spicy House.
Thanks to Ben of ChowTimes.com, Dylan of http://jiaoqu.blogspot.com/ and fmed of ChowHound.com for all their tips, reviews and comments for helping find all these treasures!!!!
Duration : 0:11:11
Categories: Chinese Restaurant Tags: Burnaby, Bushuair, chinese, Chinese Food Vancouver, Chuan Xiang Ge, Crystal Mall, Hunan, Nine Dishes, Northern Meixi Fast Food, o'Tray Noodles, Richmond, Richmond Public Market, Wang's Shanghai Cuisine, Want Want Hot & Spicy House, Xi'an Cuisine
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites/Sweet and sour pork + egg fried rice
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites
http://www.chinghehuang.com/
http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6
http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1
Sweet and sour pork
Ching makes a simple and healthy version of sweet and sour pork served with egg fried rice for Olympic rower, Katherine Grainger
Ingredients
2 tbsp groundnut oil
3 free-range eggs, beaten
400g/14oz jasmine rice, cooked according to packet instructions
3 tomatoes, sliced
3 tbsp light soy sauce
dash toasted sesame oil
pinch ground white pepper
1 large spring onion, finely sliced
Method
1. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.
2. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes.
3. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion.
4. Pile the rice onto a plate and serve immediately.
Duration : 0:6:43
Categories: Chinese Cuisine Tags: Ẩm, and, be, Beauty, chinese, Chinesische, Ching, chinoise, chińska, cinese, Cucina, Cuisine, Drink, Easy/Takeaway, Egg, england, Favourites, Fitness, food, Fried, gordon, He, Health, Home, Huang/Chinese, jamie, keuken, Kinesiska, Kitchen, köket, Küche, Kuchnia, Lab, lawson, london, made, neihu, nigella, oliver, Olympic, pork, Quốc, ramsay, rice, sour, sweet, taipei, taiwan, Taiwanese, thực, ting, tings, Trung, typhoon, version, wokstar, Китайска, кухня, 中國菜, 中華料理, 內湖, 台北市, 台湾菜, 중화요리
Mad TV Stuart Goes Too The Chinese Resteraunt
Stuart makes a huge distubace to customers in a chinese resteraunt, and thinks the chinese are wierd, this is a must see hilarious comedy!
Duration : 0:6:54
Categories: Chinese Restaurant Tags: chinese, comedy, cool, funny, goes, hillarious, jokes, kids, mad, madtv, resteraunt, stuart, the, to, tv
Ching He Huang/Chinese Food In Minutes/Chilli bean cod & Juicy chilli chicken with cashew nuts
Ching He Huang/Chinese Food In Minutes/Chilli bean cod & Juicy chilli chicken with cashew nuts
http://www.chinghehuang.com/
http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6
http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1
On the menu this week: chilli bean cod served with a garlic pak choy and exotic mushroom stir fry; juicy chilli chicken and cashew nuts; and Sichuan stir-fried pork with cucumber. Personal trainers Anabela Silva and Michelle Kania join Ching in the kitchen.
Chilli bean cod
Serves 2
Prep time: 5 minutes
Cook in: 6 minutes
This is a very tasty supper that can be made in minutes and is great served with the stir-fry. Do buy cod from a sustainable source.
INGREDIENTS
2 x 225g/8oz cod fillets, skin on
2 tablespoons chilli bean paste
2 teaspoons freshly grated root ginger
2 tablespoons groundnut oil
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon light soy sauce
sea salt and ground white pepper
a few sprigs of fresh coriander, finely chopped, to garnish
2 lemon wedges and garlic pak choy exotic mushroom stir-fry to serve
METHOD
• Rinse the fish in cold running water and pat dry with absorbent kitchen paper. Place the fish in a shallow bowl, add the chilli bean paste and rub well into the flesh of the fish, then add the ginger and massage well in.
• Heat a griddle pan on a high heat and add the groundnut oil. When the oil starts to smoke, place the fish on the griddle, skin side down. Using your fingers, press down onto the fish for 30 seconds to prevent it from curling upwards, then cook for 2 minutes. As the flesh turns from translucent to opaque, pour the rice wine or sherry over the fillets. Cook for a further 3–4 minutes until the flesh of the fish has turned opaque and is quite firm to the touch.
• Season with the soy sauce and salt and pepper to taste. Garnish with chopped coriander and serve with a wedge
Juicy chilli chicken with cashew nuts
erves 2
Prep time: 10 minutes
Cook in: 10 minutes
INGREDIENTS
1 teaspoon potato flour or cornflour
1 tablespoon cold water
400g/14oz chicken thighs (3 thighs), skinned, de-boned and cut into 2cm/¾ inch chunks (see Ching’s Tip)
½ teaspoon Chinese five-spice powder
2 tablespoons groundnut oil
1 teaspoon Sichuan peppercorns
1 teaspoon chilli bean paste
1 medium red chilli, deseeded and ground in a pestle and mortar
a dash of Shaohsing rice wine or dry sherry
100g/31/2oz roasted salted cashew nuts
2 spring onions, sliced at an angle
1 teaspoon light soy sauce
1/2 lime
egg-fried rice or plain rice to serve
METHOD
• Combine the potato flour or cornflour with the cold water in a bowl and mix well. Add the chicken pieces and turn to coat, then season with five-spice powder.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns, chilli bean paste and ground red chilli and stir-fry for 30 seconds. Add the chicken and leave to settle for 30 seconds, then add a dash of rice wine or sherry. Toss all the ingredients well and cook for 3–4 minutes until the chicken has turned virtually opaque.
• Add the cashew nuts and cook for another minute, then add the spring onions, toss well and cook for another minute. Season to taste with soy sauce and add a squeeze of lime juice. Transfer to serving plates and serve with egg-fried rice or plain rice.
Ching’s Tip
• Chicken thigh meat is delicious and tender, and it’s cheaper than breast too. To de-bone it, just use a small sharp knife and cut as close to the bone as possible, or get your butcher (or boyfriend) to do it for you.
Duration : 0:13:22
Categories: Chinese Cuisine Tags: (蘑菇), app, apple, applications, Apps, Asian, BEAN, Beauty, Boiling, Booday, Cashew, Chicken, chilli, chinese, Ching, cod, cookery, cooking, Cuisine, delia, Drink, Fitness, food, Gary, gordon, He, Health, Hell's, hom, Home, htc, Huang, in, ipad, iphone, iPod, jamie, juicy, ken, Kitchen, lawson, ming, Minutes, nigella, nuts, oliver, Point, pop, rachael, ramsay, ray, recipes, Rhodes, smith, tsai, typhoon, Yahoo!奇摩四季鄰食, 宏達電, 鉄鍋のジャン
black man angry at chinese restaurant unedited
dcigscomedyhttp://gdata.youtube.com/feeds/api/users/dcigscomedyComedyblack, man, angry, at, chinese, restaurant, unedited, funny, comedy, stand, up, hilarious, ha, Asian, heblack man angry at chinese restaurant unedited
Duration : 0:5:3
Categories: Chinese Restaurant Tags: angry, Asian, at, Black, chinese, comedy, funny, ha, He, hilarious, man, restaurant, stand, unedited, up
Ching He Huang/Chinese Food In Minutes/Hot pink pepper and black chicken
Ching He Huang/Chinese Food In Minutes/Hot pink pepper and black chicken/Spicy Sichuan pepper prawn-fried rice
http://www.chinghehuang.com/
http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6
http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1
Professional figure skaters Fred Palascak and Maria Filippov experiment with dishes centred around Sichuan peppercorns and other hot spices. Ching cooks peppercorn chicken, prawn fried rice and wok-fried crispy scallops. It is then the turn of her two proteges to recreate her recipes for their friends.
Featured recipes
Hot pink pepper and black pepper chicken
Serves 2
Prep time: 5 minutes
Cook in: 10 minutes
INGREDIENTS
1 tablespoon groundnut oil
1 tablespoon freshly grated root ginger
2 long dried chillies
1 tablespoon pink peppercorns
2 chicken thighs, skin on, halved on the bone
2 chicken drumsticks, skin on, halved on the bone
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon light soy sauce
1 pinch of salt
½ teaspoon ground dry-toasted Sichuan peppercorns
1 spring onion, chopped at an angle into chunky pieces about 2.5cm/1 inch long (optional)
A dash of chili oil (optional)
Egg-fried rice to serve
METHOD
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the ginger and dried chillies and stir-fry for a few seconds. Then add the pink peppercorns and stir well.
• Add all the chicken and stir-fry until starting to brown, then add the rice wine or sherry and cook for 5 — 6 minutes, stirring constantly, until done.
• Season with the soy sauce, salt and Sichuan peppercorns. Sprinkle with the spring onion and drizzle some chilli oil over, if you like, then serve immediately with egg-fried rice.
Spicy Sichuan pepper prawn-fried rice
Serves 2
Prep time: 5 minutes
Cook in: 20 minutes
This is a one-pot supper dish that is easy to make and so nutritious too. It uses Sichuan peppercorns and chillies to create a numbing, tingling heat, which is then tempered by the rice.
INGREDIENTS
350ml/12fl oz water
150g/5oz equal mix of brown basmati long-grain rice and wild rice
1 tablespoon groundnut oil
1 teaspoon Sichuan peppercorns
5 fat garlic cloves, finely chopped
2 bird’s eye chillies, deseeded and finely sliced
275g/10oz cooked tiger prawns
200g/7oz frozen edamame beans
6 ripe cherry tomatoes, halved
2 tablespoons light soy sauce
juice of 1 lime
1 small handful of fresh coriander, finely chopped
2 tablespoons chilli oil
METHOD
• Heat the water in a pan over a high heat until boiling. Add the rice and bring back to the boil, then turn the heat down to low, cover the pan and simmer for 15 minutes. Once cooked, fluff up the rice with a fork and it’s ready to use.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns and stir-fry for a few seconds to help release their aroma. Add the garlic and chillies to the wok and stir-fry rapidly for a few seconds, then add the prawns and keep stirring.
• Add the edamame beans and stir well for 1 minute, then add the cherry tomatoes and stir-fry for 30 seconds. Add the cooked rice at this stage, toss the ingredients together and cook for 1 minute.
• Season with the soy sauce and lime juice and toss again. Add the coriander and mix in well. Transfer to serving plates, add a drizzle of chilli oil and serve.
Duration : 0:14:54
Categories: Chinese Cuisine Tags: (蘑菇), and, app, apple, applications, Apps, Asian, Beauty, Black, Boiling, Booday, Chicken, chinese, Ching, cookery, cooking, Cuisine, delia, delicious, Drink, Fitness, food, Gary, gordon, He, Health, healthy, Hell's, hom, Home, hot, htc, Huang, in, ipad, iphone, iPod, jamie, ken, Kitchen, lawson, ming, Minutes, nigella, oliver, pepper, pink, Point, pop, prawn-fried, rachael, ramsay, ray, recipes, Rhodes, rice, Sichuan, smith, Spicy, tsai, typhoon, Yahoo!奇摩四季鄰食, 宏達電, 鉄鍋のジャン
What is the difference between Chinese, Vietnamese, and Thai cuisine?
I think they’re very similar. And they use pretty much the same ingredients. Just wanted to know your options.
I also I found Korean and Japanese cusine very similar to the Chinese cuisine too.
Appreciate all the answers.
Wow, I saw a lot of good tries, but none that seemed to speak from experience.
My mother is Thai and I’ve Vietnamese friends. There is some difference between them, but both are VERY different and distinctive from Chinese food (and Korean and Japanese are VERY, very different!) and I’ll tell you why.
Chinese food, the stuff you get from the take-out, isn’t really "Chinese" cuisine. It’s Americanized Chinese. Real Chinese is different and is most similar to Thai, as it can be very sweet. Sweet-toothed people love real Thai and Chinese food (or should). If you’ve ever been to the R&G Lounge in San Francisco, then you’ve eaten real Chinese food. The flavors of each dish are very bold, whether they’re salty or sweet or full of ginger; it can also be very daunting, as you will find yourself subject to "entire" animals on the plate (like entire catfish or entire fried quail, with the head). It is NOT the "chow mein" you get from your corner restaurant.
Thai does use lots of the same ingredients as the Chinese, particularly oyster sauce (which is NOT the same as soy sauce), but their flavorings are both an amalgamation of different things and flavors are subtle and bold at the same time(whereas I think Chinese is more straight-forward). You would be able to taste the subtle flavor of lemongrass in a chicken curry; you would be able to taste peanut in the "rare beef" that’s saturated in lemon slices.
That, actually, is one of the similarites between Thai and Vietnamese; they both have the same "rare beef" dishes. Pho 84 here in Oakland, California prepares a rare beef with lemon slices and mint that is almost identical to the rare beef that my mother makes/made from her homeland experience. Both cuisines also rely heavily on lemon (grass, slices, or flavor), hot chili sauce and oyster sauce, and sweet basil leaves.
The big difference I think between Thai and Vietnamese is that the "pho" noodle soup with the boiled rice noodles is more of a Vietnamese dish, whereas the fried rice noodles, pad thai and lard nah, are Thai. Vietnamese food, the good stuff, is often very spicy; the Thai food, the good stuff, is often sweet (and yes, you can get very spicy, too). In fact, most of the dishes offered at Pho 84 are "too spicy" or just plain spicy for people who’re used to Thai food (so that analogy about Thai food as being "papa bear" is incorrect; Vietnamese–real Vietnamese–is very, very hot!).
Korean and Japanese are a whole different cuisine. You don’t get the sweet basil or peanuts that you get in Thai and Vietnamese. You get more of a bland (sorry, but it’s true!) taste of the food without a boatload of spices. Korean noodle bowls have less spice, mostly pepper and garlic. Japanese udon does not taste anything like Chinese or even the Vietnamese pho. Miso soup (Japanese) is practically a bowl of salt water, but their best flavors come from sushi (as teriyaki meat is just that: Meat with teriyaki sauce); you want to experience the clean, crisp subtle flavor of the slightly sweet and vinegary rice mixed with fresh, uncooked (sometimes cooked, but it depends on what you get) fish. We’ve also noticed that (real) Korean food can range into the very bizarre, and we’re not exactly fans of it (there is one place here in Oakland that was the only place open one night and we had to go/eat there, and it wasn’t pleasant…everything was in Korean and what we ordered wasn’t what we expected). Korean barbecue meat though, is very tasty and very similar to Chinese barbecue, probably because they use -almost- the same sauce.
So while there ARE similarities, there are many differences, and depending on your tastebuds, you may prefer one over the other. The key to knowing about the differences is experiencing -real- Asian ethnic cuisine. Chinatown (any one of them) will have some good truly ethnic Chinese, but it might also house some of the best non-Chinese/ethnic restaurants (and you’re lucky if you’re like me and live where there is a Chinatown, a Japantown AND a Koreantown…there’s no Vietnamesetown, but there are plenty of Vietnamese restaurants to choose from in the Bay Area).
Categories: Chinese Cuisine Tags:
Fried Beef Pancakes / Cooking Chinese food / 牛肉饼
Fried beef pancakes are similar to meat pies, but are much easier to make. Their taste is about the same, as well as the texture. The outer crust of these beef pancakes are crunchy, but the inside is soft and tender. These are absolutely delicious. 
Duration : 0:4:10
